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J. Knudsen · SciRah

Researcher profile · Semantic Scholar

J. Knudsen

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J. Knudsen — researcher profile on SciRah

h-index: 20
Works: 33
Citations: 1,591

Most-cited papers

Transparent films based on PLA and montmorillonite with tunable oxygen barrier properties.
A. Svagan, A. Åkesson, M. Cárdenas, S. Bulut +3 more
2012Biomacromolecules231 citations Open access
Semantic Scholar
Polymorphism, microstructure and rheology of butter. Effects of cream heat treatment.
S. Rønholt, J. Kirkensgaard, T. Pedersen, K. Mortensen +1 more
2012Food Chemistry113 citations
Semantic Scholar
The Effective Factors on the Structure of Butter and Other Milk Fat-Based Products.
S. Rønholt, K. Mortensen, J. Knudsen
2013Comprehensive Reviews in Food Science and Food Safety103 citations
Semantic Scholar
Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment.
A. Grossi, J. Søltoft-Jensen, J. Knudsen, M. Christensen +1 more
2012Meat Science96 citations
Semantic Scholar
Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer.
I. C. Torres, J. Amigo, J. Knudsen, A. Tolkach +2 more
201883 citations
Semantic Scholar
High pressure effects on the structure of casein micelles in milk as studied by cryo-transmission electron microscopy
J. Knudsen, L. Skibsted
201082 citations
Semantic Scholar
Dynamics of casein micelles in skim milk during and after high pressure treatment
V. Orlien, J. Knudsen, M. Colon, L. Skibsted
200672 citations
Semantic Scholar
Effect of high hydrostatic pressure on the conformation of β-lactoglobulin A as assessed by proteolytic peptide profiling
J. Knudsen, J. Otte, K. Olsen, L. Skibsted
200269 citations
Semantic Scholar
Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages.
A. Grossi, J. Søltoft-Jensen, J. Knudsen, M. Christensen +1 more
2011Meat Science68 citations
Semantic Scholar
Competitive displacement of sodium caseinate by low-molecular-weight emulsifiers and the effects on emulsion texture and rheology.
Merete B. Munk, Flemming H. Larsen, F. V. D. van den Berg, J. Knudsen +1 more
2014Langmuir66 citations
Semantic Scholar
Temperature effect on calcium and phosphorus equilibria in relation to gel formation during acidification of skim milk
G. Koutina, J. Knudsen, U. Andersen, L. Skibsted
201459 citations
Semantic Scholar
Acute Effect of Alginate‐Based Preload on Satiety Feelings, Energy Intake, and Gastric Emptying Rate in Healthy Subjects
Morten Georg Georg, M. Kristensen, Anita Belza, J. Knudsen +1 more
2012Obesity59 citations
Semantic Scholar
Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil
Merete B. Munk, A. Marangoni, H. Ludvigsen, V. Norn +4 more
201355 citations
Semantic Scholar
Novel method for determination of myofibril fragmentation post-mortem.
R. Lametsch, J. Knudsen, P. Ertbjerg, Niels Oksbjerg +1 more
2007Meat Science54 citations
Semantic Scholar
Effect of cream cooling rate and water content on butter microstructure during four weeks of storage
S. Rønholt, J. Kirkensgaard, K. Mortensen, J. Knudsen
201453 citations
Semantic Scholar
Functionality of alginate based supplements for application in human appetite regulation
M. G. Jensen, J. Knudsen, N. Viereck, M. Kristensen +1 more
201247 citations
Semantic Scholar
Rheology of stirred acidified skim milk gels with different particle interactions
J. Knudsen, A. Karlsson, R. Ipsen, L. Skibsted
200647 citations
Semantic Scholar
Droplet surface properties and rheology of concentrated oil in water emulsions stabilized by heat-modified beta-lactoglobulin B.
J. Knudsen, Lars Holm Øgendal, L. Skibsted
2008Langmuir39 citations
Semantic Scholar
Effect of churning temperature on water content, rheology, microstructure and stability of butter during four weeks of storage
S. Rønholt, Annemarie Madsen, J. Kirkensgaard, K. Mortensen +1 more
201431 citations
Semantic Scholar
The Effect of Capacity, Rotational Speed and Storage on Crystallization and Rheological Properties of Puff Pastry Butter
Stine Rønholt, J. Kirkensgaard, K. Hoyer, K. Mortensen +1 more
201422 citations
Semantic Scholar
The effect of butter grains on physical properties of butter-like emulsions.
S. Rønholt, Patrizia Buldo, K. Mortensen, U. Andersen +2 more
2014Journal of Dairy Science18 citations Open access
Semantic Scholar
Localized lipid autoxidation initiated by two-photon irradiation within single oil droplets in oil-in-water emulsions.
P. Raudsepp, D. Brüggemann, J. Knudsen, M. Andersen
2016Food Chemistry17 citations Open access
Semantic Scholar
Investigation of Consecutive Fouling and Cleaning Cycles of Ultrafiltration Membranes Used for Whey Processing
Thilo H. A. Berg, J. Knudsen, R. Ipsen, F. V. D. van den Berg +2 more
201416 citations
Semantic Scholar
The effect of pH on calcium and phosphorus distribution between micellar and serum phase after enrichment of skim milk with calcium d-lactobionate
G. Koutina, J. Knudsen, L. Skibsted
201515 citations Open access
Semantic Scholar
Influence of colloidal calcium phosphate level on the microstructure and rheological properties of rennet-induced skim milk gels
G. Koutina, J. Knudsen, U. Andersen, L. Skibsted
201515 citations
Semantic Scholar
Induction time and kinetics of crystallization of amorphous lactose, infant formula and whole milk powder as studied by isothermal differential scanning calorimetry
J. Knudsen, H. S. Antanuse, J. Risbo, L. Skibsted
200215 citations
Semantic Scholar
Technical note: Effects of frozen storage on the mechanical properties of the suspensory tissue in the bovine claw.
H. Boettcher, J. Knudsen, P. Andersen, A. Danscher
2014Journal of Dairy Science11 citations Open access
Semantic Scholar
Whey protein isolate as functional ingredient in high-pressure induced milk gels
V. Orlien, H. Pedersen, J. Knudsen, L. Skibsted
200610 citations
Semantic Scholar
Small Deformation Rheology for Characterization of Anhydrous Milk Fat/Rapeseed Oil Samples
S. Rønholt, K. Mortensen, J. Knudsen
20148 citations
Semantic Scholar
Interfacial and Molecular Properties of High-Pressure-Treated β-Lactoglobulin B
J. Knudsen, M. Lund, R. Bauer, K. B. Qvist
20048 citations
Semantic Scholar
Effect of lactose crystallisation on the oxidative stability of infant formula
M. Thomsen, J. Knudsen, J. Risbo, L. Skibsted
20037 citations
Semantic Scholar
Interfacial and molecular properties of high-pressure-treated beta-lactoglobulin B.
J. Knudsen, M. Lund, R. Bauer, K. B. Qvist
2004Langmuir2 citations
Semantic Scholar
FS&FF 1: Phase Transitions—Engineering and Stability
S. Rønholt, K. Hoeyer, J. Kirkensgaard, K. Mortensen +4 more
20130 citations
Semantic Scholar

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